Miso Glazed Sablefish Recipe
05. Apr, 2009 
4 Comments
If you haven’t tried Sablefish (aka Black Cod), I highly suggest you try it the next time you see it on a menu. It is a rich, buttery fish that is unlike any other I have tried. I know it is native to the pacific northwest but I am sure it is available elsewhere. I also know that it is a happy and sustainable choice if you buy BC or Alaska based and I also know that it is worth learning to cook at home since it isn’t cheap. Much like a good steak I think it is one of those things you can cook at home as well, if not better, then at a restaurant. Certainly for cheaper since the fish itself is not cheap.
One of the great ways I have had it at restaurants in Vancouver is with japanese flavours, so it is no shock that I found this recipe from one of Vancouver’s local chefs from Coast (fabulous, btw) which I used to make this. I actually made it twice but the first time it wasn’t so pretty cause I kept having to cut into the fish to test for doneness. (Let’s all properly preheat our ovens shall we?) The first time I served it with the miso noodles. This time I served it with a simple salad and I used some of the miso glaze as part of the basis for the dressing along with some rice vinegar, ginger and cirtus. Yum!
Miso Glaze
(makes plenty for 2 servings)
2 tablespoons of miso glaze
1 teaspoon honey
1 tablespoon brown sugar
2 tablespoons water
Preheat oven to 400F. In a saucepan heat all the ingredients, bring to a boil and then simmer until thickened. About 10 minutes.
Pat first dry fish skin and season with salt and pepper. In a dry oven proof skillet sear fish for 2 to 3 minutes. Transfer to the oven and bake for another 8 to 10. Until fish is about to flake. Remove and brush with glaze. Return to oven for 2 to 3 more minutes until sauce begins to caramelize.
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
Mmm, just reading the recipe makes me salivate. I adore ‘smoked’ black cod (seems to be the only form we can get here in Spruce Grove AB). It is expensive but tastes luxurious. If I find plain black cod I will surely try the miso glaze. Have you found black cod at the fish markets at either Granville Island or Lonsdale Quay? I’m out to Van quite often and could bring some home with me should I locate it.
Hi Vivian
You can definitely pick it up at Granville market. I don’t end up in Lonsdale very often so I can’t speak to that.
I had smoked black cod at Tojos once… So good!
Thanks for the reply Katerina. I have friends in North Van and will have them check at the Quay for me. I so want to try this recipe. I may have to do the miso glaze with salmon.
I guest blogged a riff on Nobu's glazed black cod that you might like. It is first on the second page of
http://www.lisamichele.wordpress.com
Sablefish has become one of my very favorite seafoods. Yours looks wonderful.